Christmas Pavlova

 I'm dedicating this recipe to my wonderful family who put their money together and bought me a kitchen aid food mixer. To say that I was shocked was an understatement. I have wanted a kitchen aid for such a long time, but whenever I have tried saving for one something would always crop up and my kitchen aid fund would become an emergency fund. I was extremely overwhelmed to know that seven of my family members all put their heads together and bought me my dream present, and yes I did cry for a good ten minutes, part shock but mainly joy. It seemed only right that the very first thing that I cooked using my new contraption was a pavlova. 

 When I think of pavlova two memories are usually conjured up, one is of birthdays when I would always ask my mum to make a pavlova for me instead of a birthday cake and two is that my best friend Hayley who is Australian was also brought up on pavlova and shares my obsession, it is very common to have pavlova in place of sponge cakes. The dessert is named after the ballet dancer Anna Pavlova after her tour of Australia and New Zealand, the meringue was meant to symbolise her tutu. The main difference between a meringue base and a Pavlova is the use of vinegar in the mix that obtains a gooey marshmallowey centre that is truly addictive.

You will need:

200ml egg white or 6 large egg whites at room temperature

325g of caster sugar

1 tsp of white vinegar

2 tsp vanilla extract

2 tbsp of corn flour sifted
a pinch of salt

Preheat the oven to 160 degrees.
Whisk the egg whites and a pinch of salt together, when they begin to get foamy add a tablespoon at a time of sugar, do this gradually in a very clean bowl. When all the sugar has been whisked in add the vinegar, vanilla and cornflour. When the mixture is very thick spoon onto a sheet of grease proof or foil. Spread it into a thick round roughly 8-9 inches wide. Place on the central rack in the oven and cook for ten minutes at 160, then turn down the oven to 140 degrees c for a further 50 minutes, then turn the oven off and leave the pavlova inside until the oven is completely cool.
When the Pavlova is thoroughly cooled then you can top it with the fruit of your choice. I decided to use the left over cranberries that I had because who said that cranberries are only for savoury dishes, plus the tartness of the berry really works. Also I segmented three clementines for that seasonal touch.


For the topping you will need:
300ml of double cream
1 tbsp of icing sugar
2 tsp of vanilla extract 

This should all be whisked to soft peaks only.

For the cranberry jam:

200g of cranberries
100ml water
150g of caster sugar
the juice of a lemon
1 tsp of vanilla extract

This all needs to cook slowly in a pan until the berries resemble a thick jam, it should take 15-20 minutes. Allow to cool thoroughly before topping your pavlova. 
Place the meringue on a cake plate or platter and invert it, this just means having the bottom of the meringue facing up so you have a flat surface to spread the cream onto. Top with the cream and then the jam and clementines.